Tuesday, August 12, 2014

Sweet (Secretly Healthy) Blueberry Muffins




DRY
3/4 cup all purpose flour
1/4 cup wheat germ
           (this could have been up to 1/2 cup wheat germ and then 1/2 cup flour)
1/2 cup oats
           ( I used 1 maple sugar instant oats packet, tried taking out as much sugar as I could and then topped the rest off with regular oats)
1/3 cup sugar (or less, should be half of 2/3)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

WET
6 ounces nonfat greek yogurt (I used one thing of Chobani strawberry Greek yogurt)
1 large egg, lightly beaten
2 tablespoons of coconut oil
1.2 tsp vanilla (I did a tiny bit more)
A splash of skim milk.
1/2 cup of blueberries (I dusted them in flour)


Heat oven to 350 F.
Combine dry ingredients (flour, wheat germ, oats, sugar, baking soda, baking powder, and salt).
Combine wet ingredients (yogurt, eggs, butter, and vanilla).
Fold yogurt mixture into dry mixture, combine completely. Add just a tiny splash of skim milk.
Gently fold in blueberries.
Spoon into 8 muffin (cupcake) tins.
Bake until top is golden and springs back when you gently touch it. 20 -25 mins.
My was done at 20.




This recipe adapted from http://domesticatedacademic.wordpress.com/2012/07/31/power-muffins-blueberryoatmealyogurtpower/


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